Summer Rolls With Spicy Peanut Sauce
These fresh and vibrant tofu spring rolls are a delightful mix of flavors and textures wrapped up in thin, chewy rice paper. The tofu strips coated with sesame seeds add a satisfying crunch, while the assortment of colorful vegetables and fragrant herbs bring a refreshing touch. Alongside a flavorful peanut dipping sauce, these spring rolls are perfect as a light and healthy appetizer or meal.
— Constant Cookbook
Ingredients
- 1/2 cup roasted peanuts (unsalted or lightly salted)
- 1/2 cup light coconut milk
- 2 tablespoons lime juice (the juice of less than 1 lime)
- 1 tablespoon agave nectar
- 1 tablespoon reduced sodium tamari (or other soy sauce)
- about 5 cloves garlic (to taste)
- pinch of red pepper flakes
- 1 (14-ounce) package extra-firm tofu
- 1+ tablespoon sesame seeds
- 2 heaping cups arugula, very roughly chopped
- 3 big carrots, julienned
- 4 Persian cucumbers, julienned (or about 2 regular cucumbers)
- 2 red or orange bell peppers, top and bottom removed and sliced into thin strips
- 1 jalapeño, sliced into skinny strips (optional)
- 3 green onions, thinly sliced into rounds
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh mint
- 8 sheets rice paper (8 to 10 inches in diameter)
- Sriracha hot sauce, for serving with assembled spring rolls (optional)
Instructions
- In a food processor, process all of the dipping sauce ingredients for a couple of minutes, until fairly smooth. Transfer to a small bowl or divide into individual ramekins. (You can make the dipping sauce a day ahead, just cover and store in the refrigerator until ready to serve.)
- Drain the water from the tofu and very gently squish some of the water out of the tofu. Slice the tofu into two slabs by cutting lengthwise through the center. Wrap the slabs in a clean tea towel or paper towels. Stack the slabs on top of each other and place a heavy saucepan or a plate and cans on top to help press out more of the moisture.
- Prepare the arugula, herbs and vegetables as directed in the ingredients list above. Set them out on your work surface, with a clean tea towel on the side.
- Remove the towels from the tofu and slice each slab into about 7 equal-sized strips (less than 1/2-inch in width). Sprinkle sesame seeds onto a plate or cutting board and gently roll the tofu strips to coat.
- Fill a bowl or baking pan with warm water. Place one rice paper in the water and let it rest for about twenty seconds. You’ll learn to go by feel here—the sheet should be pliable enough to give to touch but not super floppy. Lay it on the towel.
- Top the rice paper in a lengthwise orientation (as shown) with a big sprinkle of arugula, one strip of tofu, a few strips of carrot, cucumber, bell pepper and jalapeño (if using). Sprinkle with some chopped green onion, cilantro and mint.
- Fold over one long side to enclose the filling, then fold over the short sides like you would a burrito, and lastly, roll it up, stretching the remaining long side around the the roll to seal it. Serve the rolls whole or cut in half, with dipping sauce on the side.
Cook Time
15M
Prep Time
PT30M
Yield
4
Nutrition
- Serving Size: Two summer rolls with peanut sauce
- Calories: 418 calories
- Sugar Content: 13.1 g
- Sodium Content: 482 mg
- Fat Content: 17.7 g
- Saturated Fat Content: 3.8 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 27.9 g
- Fiber Content: 7.4 g
- Protein Content: 18.7 g
- Cholesterol Content: 0 mg
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